Well look who it is? The world famous buffalo chicken dip. He’s back people, and he’s more flavorful then ever.

So for those of you that don’t know, let me tell you that I have a mushroom obsession. Like, I think of how to incorporate mushrooms in every meal. Every single one. I put them in my omelets, I put them on my burgers, I put them in my pasta… everything really. I’m totally obsessed.

So when I found this Buffalo Chicken Stuffed Mushroom recipe, I knew I had to try it. It’s a marriage between two of my favorite things. How can that go wrong?

If you need a bite-sized appetizer to bring to your next party and you want to really impress people, convince them you might have been a chef in your former life, then this is the recipe for you. Bring these perfect Buffalo Chicken Stuffed mushrooms to your next event, and you will be talk of the town (I know, no one even says that phrase anymore). Seriously though, try them out and leave me a comment below!

Buffalo Chicken Stuffed Mushrooms


  • 1 jar Marie's Lite Chunky Bleu Cheese dressing (this is in the cold salad section of the grocery store, not the condiments aisle)
  • 1 8oz bag of Monterey Jack shredded cheese
  • 3/4 cup Frank's Buffalo Sauce
  • 1 package/block of lite cream cheese cut up into small cubes
  • 1 package of Louis Rich pre-cooked chicken breast strips, cut up into small pieces or a rotisserie chicken cut up into small pieces
  • box of white mushrooms
  • crumbled blue cheese


  1. Combine all ingredients into a baking pan and bake for 15-20 on 375 degrees (mix well)
  2. Or combine all ingredients in a crock pot and simmer until everything is melted
  3. Wipe down mushrooms
  4. Stuff mushrooms with buffalo chicken dip
  5. Place on baking sheet lined with parchment paper and sprinkle with blue cheese crumbles
  6. Bake 375 for about 15-20 minutes
  7. Mushrooms should be a little spongy when you squeeze.